OFFICE OF EXPERIMENT STATIONS. 279 



the work, since usuall}' the cooperating institutions give considerable 

 assistance in the way of the services of skilled investigators, as well 

 as laboratory supplies and facilities. 



Follo^ving is a list of the cooperators during the year, and of the 

 institutions with which they are connected: 



Maine: State University and Expei-iment Station, Prof. C. D. Woods and asso- 

 ciates. 



Massachusetts: Harvard University, Dr. E. A. Darling, Mr. Edward Mallinck- 

 rodt, jr. 



Connecticut: Wesleyan University and Storrs Experiment Station, Prof. "W. O. 

 Atwater and associates. 



New York: Columbia University. Dr. H. C. Sherman. 



Tennessee: State University. Prof. C. E. Wait and associates. 



Illinois: State University. Prof. H. S. Grindley. 



Minnesota: Agricultural College of the State University. Prof. Harry Snyder. 



California: Agricultiu-al Experiment Station of the State Universitv. Prof. 

 M. E. Jaffa. 



Vermont: Agricultural Experiment Station of the Universitv of Vermont, Prof. 

 J. L. Hills. 



Georgia: State College of Agriculture and Mechanic Arts. Dr. H. C. White. 



GENERAL PURPOSE AND PLAN OF THE INVESTIGATIONS. 



The nutrition investigations the past year may be divided into four 

 general classes: (1) Dietary studies; (2) digestion experiments; (3) 

 cooking experiments; and, (4) metabolism experiments. 



The dietary studies have been conducted in various parts of the 

 United States and have included the study of the diet of people of 

 varying ages and occupations under different conditions. They fur- 

 nish a large amount of data as to the actual food habits of persons in 

 different parts of the country, give opportunity for comparison with 

 the data obtained in other countries, and aid in establishing general 

 nutrition standards. 



The digestion experiments have also been conducted in different 

 parts of the countrj^ under widely varying conditions. By means of 

 these experiments, the digestibility of various classes of food mate- 

 rials, such as meats, cereals, legumes, fruits, nuts, etc., is studied, 

 and data are obtained as to the amount of the food material consumed 

 which is made available for use in the human body. 



The cooking experiments have been made with meat and have 

 included the study of the effects of different methods of cooking upon 

 meat of different kinds and cuts with reference to composition, digesti- 

 bility, nutritive value, and pecuniary economy. 



Tlie metabolism experiments have been conducted mostlj' at Mid- 

 dletown, Conn., with the aid of the respiration calorimeter. In these 

 experiments the income and outgo of the body (both matter and 

 energy) were carefully observed and measured under different con- 

 ditions of rest and work. The questions especially considered this 

 year were (1) the relation between muscular work and the metabolism 

 of nitrogen and (2) the relative efficiency of fats and carbohydrates in 

 the diet for severe muscular work. The results obtained have been 

 unusually interesting and valuable. 



All these experiments include a large amount of anah^tical work, as 

 well as the determination of a considerable number of heats of com- 

 bustion by means of the bomb calorimeter. 



Considerable editorial work is required to put the results of the 

 investigations in form for publication as either technical or popular 

 bulletins, and, as would be expected, the increase in the amount of 

 investigation has also resulted in ; n increase in the editorial work. 



